Media as social influence: Racial differences in the effects of peers and media on adolescent alcohol cognitions and consumption.

Racial differences in the effects of peer and media influence on adolescents' alcohol cognitions and consumption were examined in a large-scale panel study. With regard to peer influence, results from cross-lagged panel analyses indicated that the relation between perceived peer drinking and own drinking was significant for both Black and White adolescents, but it was stronger for the White adolescents. With regard to media influence, structural modeling analyses indicated that exposure to drinking in movies was associated with more alcohol consumption 8 months and 16 months later. These effects were mediated by increases in the favorability of the adolescents' drinker prototypes, their willingness to drink, and their tendency to affiliate with friends who were drinking. Multiple group analyses indicated that, once again, the effects (both direct and indirect) were much stronger for White adolescents than for Black adolescents. The results suggest media influence works in a similar manner to social influence and that Whites may be more susceptible to both types of influence. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

Strains of Leuconostoc mesenteroides, Lactobacillus plantarum, Weissella soli/Weissella koreensis, Enterococcus faecalis, Pediococcus pentosaceus and Lactobacillus fermentum were identified from raw carrots, French beans and marrows by partial 16S rRNA gene sequence. L. plantarum M1, Leuc. mesenteroides C1 and P. pentosaceus F4 were selected based on the rates of growth and acidification in vegetable juice media, and used as the autochthonous mixed starter for the fermentation of carrots, French beans or marrows. An allochthonous starter, consisting of the same species, was also used for fermentation. A two-step fermentation process (1 day at 25 degrees C and 7 days at 15 degrees C) in brine (1% w/v) followed by storage at room temperature in olive oil until 40 days was set up. Unstarted vegetables subjected to the same treatments were used as the controls. Cell numbers of lactic acid bacteria in the started vegetables were ca. 10,000 (autochthonous starter) and 1000 (allochthonous starter) times higher than unstarted samples throughout the process. When fermented with the autochthonous starter, carrots, French beans or marrows were characterized by the rapid decrease of pH (<4.5), marked consumption of fermentable carbohydrates, and inhibition of Enterobacteriaceae and yeasts. Fermentation with the allochthonous starter did not acidify and inhibit bacteria and yeasts so rapidly. After 40 days, carrots, French beans and marrows fermented with the autochthonous starter had significantly (P<0.05) higher total concentration of vitamin C (ascorbate+dehydroascorbate) with respect to those fermented with the allochthonous starter and, especially unstarted vegetables. The same was found for the indexes of color. Firmness of both started vegetables was higher than unstarted vegetables. Sensory analysis differentiated started vegetables. Carrots and French beans fermented with the autochthonous starter were, especially, appreciated for fragrance. Appearance was the sensory attribute that mainly distinguished marrows fermented with the autochthonous starter.     

Impact of Mechanical Shear on the Survival of Listeria monocytogenes on Surfaces

Abstract: The impact of mechanical surface shear on microbial viability is rarely a subject for exploration in food processing. The objective of this research was to investigate the impact of mechanical shear on the survival of Listeria monocytogenes on surfaces. Mechanical shear created by slicing a model food was explored to investigate the viability of L. monocytogenes. Cell injury/death was readily demonstrated in fluorescence images by confocal microscopy in which the live and dead cells were fluorescently stained green and red, respectively, with a viability dye kit. Images showed that a large percentage of dead cells appeared after slicing, and they were readily transferred from the slicer blade onto the surfaces of sliced agar, indicating that surface shear may cause the lethal effect on L. monocytogenes. Surface transfer results also showed that viable cell counts on agar slices (in a slicing series) followed a consistently decreasing pattern. The cell counts initially at 5 to 6.5 log CFU/slice (slices 1 to 6), decreased to 3 to 4 log CFU/slice (slices 8 to 30), then to 2 to 3 log CFU/slice (slices 31 to 40), and counts would be expected to further decrease if slicing continued. The overall cell recovery (survival) ratio was about 2% to 3% compared to the initial 8.4 log CFU/blade on a 10 cm² edge area. The impact of shear on microbial viability during slicing may contribute 99% of viable cell count reduction. This study provides clear evidence that surface shear can kill foodborne pathogens and reduce cross-contamination. The lethal effects of surface shear may further enhance food safety.     

Thermolithographic patterning of sol-gel metal oxides on micro hot plate sensing arrays using organosilanes

Sol-gel-derived SnO2 and Fe2O3 were selectively deposited on elements of micro hot plate (microHP) arrays. The silicon micromachined microHP arrays contain heating elements (100 microm x 100 microm) that are electronically addressable and thermally isolated from each other. Thin films of (tridecafluoro-1,1,2,2-tetrahydrooctyl)trichlorosilane (TFS) or hexyltrichlorosilane (HFS) assembled on surfaces of the arrays served as thermally sensitive resists whereby heating of specific microHPs resulted in removal of organosilane films only in heated areas. TFS-masked surfaces were characterized with condensation figures and secondary ion mass spectrometry (SIMS) imaging. TFS was removed from regions heated above 400 degrees C to expose hydrophilic surfaces, while TFS films in unheated areas were unaffected and remained hydrophobic. Sol-gel tin oxide spin-coated on the thermally patterned arrays adhered only to the hydrophilic regions and was repelled from the hydrophobic areas masked by the TFS films. By using HFS films, it was possible to selectively deposit two sol-gel materials, SnO2 and Fe2O3, on different microHPs in the same array as confirmed by SIMS imaging. Both materials showed varying degrees of electrical response to hydrogen and methanol in gas-sensing measurements.     

Elaborative interrogation facilitates acquisition of confusing facts.

Evaluated the potency of an elaborative procedure (elaborative interrogation) for fact learning. In particular, we compared it to another elaborative method (constructing imaginal representations) that is usually effective in mediating associative learning. Thus in 4 experiments, adults were presented sets of facts. The 1st 2 experiments involved sentences containing arbitrary information, essentially random pairings of subjects and predicates; the latter 2 experiments involved materials representing real-world associations, ones not known by Ss before the study, but ones that Ss might be able to rationalize on the basis of prior knowledge. In each of the experiments, Ss in the elaborative-interrogation condition constructed a reason why each fact made sense; Ss in the imagery condition constructed an internal imaginal representation of each facts; and reading-control Ss read the facts under an instruction to make certain that they understood each fact. Memory of the facts was consistently much better in the elaborative-interrogation and imagery conditions than in the reading-control condition; there were no reliable performance differences between the elaborative-interrogation and imagery conditions. Elaborative interrogation seems to be a powerful learning procedure that is generally useful during fact learning. (PsycINFO Database Record (c) 2010 APA, all rights reserved)